Quinoa and Egg Breakfast

A Slow and Grounding Morning

Breakfast, at its best, is an act of intention. Not something grabbed and forgotten, but something made with a little care — a quiet ritual before the day takes over. There is something deeply satisfying about building a morning meal from things that feel genuinely nourishing: tender greens, earthy mushrooms, eggs softened just so. This is the kind of breakfast that asks you to stand still for a moment, to tend the pan gently, and to sit down before you eat it.

Ingredients

• 1 tablespoon Alessi Extra Virgin Olive Oil
• 1 teaspoon Alessi Garlic Puree
• 1 cup fresh mushrooms, sliced
• 4 eggs, beaten with 1 tbsp. water
• 1 cup spinach
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1/2 cups Vigo Quinoa, cooked
• 6 slices Bacon, cooked and crumbled
• Parmesan cheese, grated

Instructions

1. Heat the olive oil in a pan on medium heat.
2. Add garlic puree and sauté 2 minutes then add mushrooms and cook until soft.
3. In a bowl, whisk together eggs with salt and pepper.
4. Add spinach to skillet and mix in with mushrooms and garlic.
5. Pour egg mixture over spinach and start pushing eggs toward the center of the pan.
6. When eggs are almost finished cooking, add quinoa and bacon to pan and mix well. Garnish with Parmesan cheese.